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Fig-Stuffed Pork Loin

All You FEBRUARY 2006

  • Yield: 4 Servings
  • Cook time: 40 Minutes
  • Prep time: 15 Minutes
  • Cost Per Serving:$4.98

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon plus 2 tsp. vegetable oil
  • 10 ounces dried figs, chopped
  • 1 tablespoon balsamic vinegar
  • 2 pounds boneless pork loin
  • 2 1/4 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1 shallot, finely chopped
  • 1/2 cup port or water
  • 3/4 cup chicken broth

Preparation

Preheat oven to 375°F. In a medium skillet, cook onion in 2 tsp. oil over medium heat for 3 minutes. Stir in 1 1/2 cups figs and vinegar and cook for 2 minutes. Let cool.

Slice pork loin lengthwise three quarters of the way into meat. Open sections like a book and fill with cooked figs. Fold up pork and secure with kitchen string. Season with 2 tsp. salt and 1/2 tsp. pepper.

Place a roasting pan over medium-high heat. Add remaining 1 Tbsp. oil. Place pork loin in pan and sear on all sides until nicely browned, about 6 minutes. Place pan in oven and cook pork to 150°F on a meat thermometer, 20 to 25 minutes. Transfer roast to a platter; cover with foil.

Drain off all but 1 1/2 tsp. oil from roasting pan. Add shallot and cook over medium heat for 3 minutes, scraping brown bits from bottom of pan. Add port and remaining figs and cook over medium-high heat for 5 minutes. Add chicken broth and cook for 3 minutes. Remove sauce from heat and season with remaining 1/4 tsp. each salt and pepper. Stir in any juices that have accumulated on the platter with pork.

Cut pork into slices 3/4 to 1 inch thick. Top with fig sauce and serve with mashed potatoes and a vegetable of your choice.

Nutritional Information

Amount per serving
  • Calories: 630
  • Fat: 24g
  • Saturated fat: 7g
  • Protein: 46g
  • Carbohydrate: 56g
  • Fiber: 9g
  • Cholesterol: 111mg
  • Sodium: 2mg
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Fig-Stuffed Pork Loin Recipe

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